Tippy

I like to make my butterflies by putting the wing patterns under waxed paper and then piping royal icing on the paper to outline them. You can color the icing pastel colors or leave it white. I usually use a combination of colors. If you don't fill in the outlines totally, the wings look lacy and fragile. When they are totally dried, I pipe some cake icing (usually buttercream) in a 'tube' butterfly body shape, and while wet - I insert the wings. Royal icing is very lightweight if you use a small tip to pipe the wings with and you can put them on the sides or top of the cake and they will stay nicely. the butterflies in the pic look as if there were printed on rice paper, or hand colored. You could also make gelatin sheets, color and cut them out.

Yes, but only a thin layer - and after fondant is applied and removed some of the buttercream will stickt to it. So, with a very large icing tip - a couple of turns on the turntable - and it's all done.....and tasty.

I just don't know. I've used fondant a number of times - but never without some disappointment. sure, Wilton's is by far the worst - but even FondX and Pettinice aren't wonderful. There is no escaping the 'chewy' texture - but it makes a beautiful cake. The wedding cake I just made was covered in it - but after the bride and groom took the first piece - the largest layer was taken, stripped of the fondant and a layer of buttercream was put on. Best of both worlds and (in my opinion) more cake decorators should offer this service.

I use the HD Professional KA - and never mix more than three loaves in it - and it works terrific. But, before I put the dough hooks in - I will proof the yeast with some of the warm water and a bit of flour and sugar that the recipe calls for in the bottom. I let it 'grow' for about 5 minutes. Then, I add a little more flour, the eggs (if there are any) and use the paddle to mix it on medium for a few minutes. That gets the gluten all nice and stretchy. It is still only a batter at this point. Add small amounts of flour until you can see the gluten forming. It will be very stretchy and probably kind of lumpy. Finally, I spray the hook with non-stick cooking spray and attach it. After that - adding the remaining flour and beating it on #2 is quite sufficient. You can do just about any bread recipe that way - and the proofing at the begining does two things. It lets you know if your yeast is good - so you don't waste all the ingredients if it's not - and it advances the gluten-forming process so you don't have to tax your mixer (or your arms) so much. I make bread, in one form or another, almost every day and it's proven effective for me. I'm sure others will have things they like to do also.

I was fortunate to be gifted a large set of Le Creuset about a decade ago. Although I don't have all the pieces, I have about 9 different pots/skillets and their lids. While I like them, and am grateful for them, i live in a home that is wired for electricty and cannot be converted to either natural gas or propane without a lot of money being invested. So - I have to make do with an electric stove. Le Creuset cannot be used on the new smooth cooking surfaces, so while I yearn for an super easy-to-clean cooktop it just won't happen. My cookware is worth more than the stoves. Another thing - don't put them in the dishwasher. After coming home from a month-long absence, I found all my pots had been put in the dishwasher - and it caused the unfinished cast rims to develop a 'rust'. I've been able to remove most of it - but the interior enamel on certain pots seems to have been compromised, and has subsequently been scratched by utensils. All in all - they are good cookware. good heat conductivity.

I've tried Prochef and MasterCook, but I was disappointed with both. I think it's just me. I am back to my little cards so I can scratch out and substitute ingredients and record the results without having to boot up the 'puter. I like to make notes while I cook and Cream of Mushroom soup spilling on my laptop keyboard convinced me that sometimes the old ways are the best ways. But I have a friend who swears by Prochef. Makes menus, recipe lists and more. I guess I'm just a slob.

the first recipe in the thread I often use a variation of for filling cupcakes or small layers - it can be made to the almost exact texture as Twinkie cream. As far as the last buttercream question - often the icing will separate - or look kind of curdled, and can be brought back to a creamy texture by vigorous beating. If you want an icing to withstand hot summer temps, you need to sub in more shortening instead of butter, and a hi-ratio shortening, like Alpine will hold up about the best, but no cake like super hot temperatures. the meringue buttercreams are wonderful - but risky in summer. adding meringue powder to the icing sugar can sometimes help with the crusting and holding factor. Also - adding a tablespoon of meringue powder to your dry cake ingredients can help lift a too-dense cake.

My favorite fondant is FondX, made by CalJava, but I will make up a batch for small pieces on my own. My only caveat is you may not want to use the Wilton fondant. I have never met anyone who liked the taste. Of course, there could be someone I missed.

A good recipe. good crumb, flavor, and density. Appropriate for layering. This comes from Yoder Kansas, an Amish community. I know it has a weird name - but I was informed that just means "Butter'. Butyrum Cake 3 cups cake flour 1 TBL baking pwd 1/8 tsp baking soda (just a pinch, really) 1/2 tsp salt 1 cup unsalted butter (room temp) (about 65 degrees is good) 2 cups granulated sugar 5 large eggs 2 tsp pure vanilla 1/2 cup buttermilk 1/2 cup heavy cream (whipping cream is okay) 1/4 cup sour cream Preheat oven to 350 F. I like to preheat for about 30 min prior to baking. And I use an oven thermometer. Grease, ( I like to use butter) and line with parchment, two 8 X 2 inch round pans. You can use waxed paper, but remove the cakes from the pans after 10 minutes of cooling if you do. Cream butter until softened and light and fluffy in mixer (approx 4-5 minutes) Add sugar in 1/2 cup increments, beating well after each addition. Sift together remaining dry ingredients in a medium bowl - set aside. Add eggs one at a time, beating well after each. Add vanilla, heavy cream, and sour cream to buttermilk, whisking until blended. Add liquids, alternating with dry ingredients in two stages. Mix only enough to incorporate ingredients fully - then beat one more minute at medium speed. Do not overbeat this batter. Spoon into pans. To keep air bubbles out - gently lift and tap pan bottoms on counter a few times. I also gently spin my cake pans to push some of the batter to the edges which helps keep the centers from mounding. Bake for approx 50 minutes, until cakes test done with toothpick. It will be a beautiful light golden-brown. Cool cakes in pans and run sharp knife around edges to remove. You must have lined with parchment for this step. Note - Don't open your oven door for at least the first thirty minutes. The change in temp when the batter is still rising can cause the cake to fall. I try not to open it until just before the minimum baking time, unless I feel the cake is baking too quickly.

I made the double chocolate cake and used hazelnut syrup to wash the layers before I filled them with Almond/hazlenut cream filling and frosted with whipped choc ganache buttercream, also flavored with hazelnut syrup. the flavor combination was very good. the cake was a huge hit.